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Food & Wine book from C.H.I.P.S.

Food and Wine Pairing
A Sensory Experience
by Robert J. Harrington

Food and Wine Pairing presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures.

Features:

  • Lays out the basics of wine evaluation and the hierarchy of taste concepts
  • Establishes the foundation taste components of sweet, sour, salt, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another
  • Discusses wine texture, food texture, and the results of their interactions with one another
  • Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have on the quality of wine and food matches
  • Includes exercises to improve skills relating to taste identification and palate mapping
  • Provides a systematic process for predicting successful matches using sequential and mixed tasting methods
  • Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development

Contents

Mastering the Art and Science of Food and Wine Pairing

  • The Wine and Food Pyramid: A Hierarchy of Taste
  • Taste Basics and the Basics of Wine Evaluation
  • Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food
  • Gastronomic Identity II: Food and Cuisine: The Effect of the Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism

The Foundation: Wine and Food Taste Components

  • The Impact of Sweetness and Acididty Levels in Wine and Food
  • Salt, Bitterness, and Bubbles

Wine and Food Texture Characteristics

  • Wine Texture Characteristics: Tannin, Oak, and Body
  • Food Texture Characteristics: Fattiness, Cooking Method, Protein, and Body

Flavors: Architectural Elements in the Wine and Food Pairing Process

  • The Impact of Spice
  • Flavor Intensity and Flavor Persistency

The Whole Enchilada: Putting It All Together

  • Menu Planning: Horizontal and Vertical Pairing Decisions
  • Wine and Cheese: A Natural Affinity?
  • The Grand Finale: Dessert and Dessert Wines
  • The Customer Experience: Product, Service, and Training Issues

Glossary
Index

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Food and Wine Pairing
A Sensory Experience
by Robert J. Harrington

2008 322 pages $40.00 + shipping
Texas residents please add 6.75% sales tax

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